Copycat Sausage, Egg & Cheese Croissan’wich Recipe

Why You’ll Love This Recipe

• That classic drive-thru flavor at home: buttery croissant, sagey sausage, melty American, custardy folded egg.
• Fast and repeatable: 35 minutes start to finish, with easy make-ahead options.
• Light griddle press delivers flaky layers and gentle steam for a soft, melty interior.
• Seasoning blend nails the savory-sweet breakfast sausage profile without being greasy.

Grocery List

• Produce: Optional fresh chives or sage for garnish
• Dairy: Eggs, American cheese, unsalted butter, milk or half-and-half
• Pantry: All-butter croissants, ground pork, kosher salt, black pepper, rubbed sage, dried thyme, marjoram, nutmeg, brown sugar, onion powder, garlic powder, red pepper flakes

Full Ingredients

Sagey Sausage Patties

• 1 lb (450 g) ground pork, 20% fat preferred
• 1 1/4 tsp kosher salt (Diamond Crystal; use 3/4 tsp if Morton)
• 3/4 tsp freshly ground black pepper
• 1 1/2 tsp rubbed sage
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram (optional but recommended)
• 1/4 tsp ground nutmeg (or allspice)
• 1 tsp light brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp ice water

Folded Eggs

• 4 large eggs
• 1 tbsp milk or half-and-half
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter
• Pinch black pepper (optional)

To Assemble & Finish

• 4 large all-butter croissants (about 3 1/2–4 inches wide)
• 4 slices American cheese
• 1 tbsp unsalted butter, for toasting
• 2–3 tsp water, for steaming/melting

Step-by-Step Instructions

Step 1: Season the pork

In a medium bowl, combine ground pork with kosher salt, black pepper, rubbed sage, thyme, marjoram, nutmeg, brown sugar, onion powder, garlic powder, red pepper flakes (if using), and 1 tablespoon ice water. Mix with your hands just until evenly combined; avoid overworking. Let the seasoned pork rest 5–10 minutes to hydrate the spices and relax the proteins.

Step 2: Shape thin patties and chill

Divide the mixture into 4 equal portions (about 4 oz/113 g each). On a piece of parchment, press each portion into a thin, even patty about 4 inches wide and 1/4 inch thick. Make a shallow 1-inch-wide dimple in the center of each patty to reduce doming. Slide the parchment onto a tray and refrigerate 10 minutes to firm.

Step 3: Griddle the sausage to a savory crust

Heat a griddle to 375°F or a large skillet over medium-high heat. Lightly oil the surface. Cook patties 3–4 minutes per side until well browned and an instant-read thermometer inserted in the center reads 160°F. If desired, add 1 teaspoon water and cover for the last 20–30 seconds to keep them juicy. Transfer to a warm plate and tent loosely with foil.

Step 4: Make the folded soft-scrambled eggs

Whisk eggs with milk and salt until just combined. Heat a nonstick 8-inch skillet over medium-low and melt 1 tablespoon butter. Pour in the eggs. As they begin to set, use a spatula to gently push soft curds from the edges toward the center, tilting the pan to let uncooked egg flow. When the eggs are 90% set and still glossy, spread them into a thin even layer, then fold the sides in to form a roughly 3 1/2–4 inch square. Slide to a warm plate. Repeat if cooking in batches (you can cook two eggs at a time for best control).

Step 5: Split and toast the croissants

Use a serrated knife to split croissants horizontally. On the hot griddle, melt 1 tablespoon butter and place croissants cut-side down. Toast 60–90 seconds until the cut faces are lightly crisp and warmed through, but the tops remain flaky and soft.

Step 6: Assemble the layers

On each bottom croissant, place 1 slice American cheese, followed by a hot sausage patty and the folded egg. Close with the top half of the croissant.

Step 7: Lightly press and steam-melt

Return the assembled sandwiches to the griddle. Add 1 teaspoon water to the griddle beside the sandwiches and immediately cover with a domed lid or an inverted skillet to trap steam. Press gently with a wide spatula for 5–10 seconds, then let steam 30–45 seconds until the cheese melts and the croissant is warm and steamy but still flaky. Serve right away, or wrap in parchment for 2 minutes to let the layers settle.

Pro Tips

• Keep the pork cold while mixing and shaping; colder fat equals juicier patties.
• That shallow center dimple prevents doming and promotes even browning.
• Steam is your friend: a teaspoon of water under a lid melts the cheese fast without drying the croissant.
• Use day-old croissants; they toast beautifully and hold their shape when pressed.
• For super tidy folded eggs, cook two eggs at a time and fold into neat squares to match the patty size.

Variations

• Maple–Black Pepper: Add 2 teaspoons pure maple syrup to the sausage mix and increase black pepper to 1 teaspoon for sweet-heat vibes.
• Spicy Jalapeño: Add 1 finely chopped pickled jalapeño to the eggs and swap American for pepper jack.
• Lighter Turkey Sausage: Use 93% lean ground turkey; add 1 tablespoon olive oil and 2 tablespoons ice water to keep it moist.

Storage & Make-Ahead

Cook sausage patties up to 4 days ahead; refrigerate in an airtight container or freeze up to 2 months (separate with parchment). Folded eggs keep 3 days in the fridge. To reheat patties from cold, griddle or skillet 2–3 minutes per side; from frozen, 6–8 minutes covered over medium heat. To reheat assembled sandwiches, wrap in foil and warm at 350°F for 10–12 minutes (or 15–18 minutes from chilled if very full), then uncover and griddle 30 seconds per side to re-crisp. Microwave option: wrap in a damp paper towel and heat 60–90 seconds, then griddle briefly for texture.

Nutrition (per serving)

Approximate per sandwich: 710 calories; 43 g fat; 34 g carbohydrates; 2 g fiber; 28 g protein; 1,150 mg sodium. Values will vary with croissant size and cheese brand.